How to Make Veggie Burgers

I did not learn how to make veggie burgers due to any special diet, but only because I like them. When I was young I could not have made this statement. Back then, a sandwich always had to have some kind of meat on it. That is with the exception of a”peanut butter and jelly sandwich” but I never did care for those. It was some time in the late 1980’s that I tasted one of these meatless burgers.  I was so surprised at the great flavor.

How to Make Veggie BurgersHow to Make Veggie Burgers

Although the coined name “veggie burger” was not well known until recent decades, this type of meatless food has been a typical diet in some countries for centuries. The people of these areas know this diet can be delicious as well as very healthy. Many people in this country learned how to make veggie burgers because they have chosen to avoid eating animal meat. 

As you learn how to make veggie burgers you will notice in different recipes the combination of similar ingredients. By combining certain ingredients, veggie burgers can offer to the diet a protein as well as other beneficial nutrients. All kinds of beans, grains, ground nuts, tofu and seeds often act as the base for these sandwiches. Mushrooms and other vegetables along with various herbs and spices are usually added. These make a great lunch sandwich or a delicious dinner.


Dill Chickpea BurgersDill Chickpea Burgers

Learn how to make veggie burgers with delicious spicy yogurt sauce.

Spicy Yogurt Sauce

  • 6 Ounces plain yogurt
  • 2 Cloves minced garlic
  • ½ Teaspoon curry powder
  • ¼ Teaspoon red pepper powder

Chickpea Burgers

  • 1 Can (15 Ounces) chickpeas (Rinse and drain)
  • 3 Minced green onions
  • ½ Cup chopped fresh dill (must be fresh, not dried)
  • 3 Tablespoons dry bread crumbs
  • 2 Tablespoons plain yogurt
  • 2 Tablespoons lemon juice
  • 2 Tablespoon tahini paste
  • ½ Teaspoon salt
  • ¼ Teaspoon pepper
  • ¼ Teaspoon cumin
  • flour to coat
  • Vegetable oil
  • 4 Pita pockets
  • Tomato slices

For sauce combine yogurt and next 3 ingredients; set aside.

For burgers mash HALF of the chickpeas in a medium bowl.

Add to bowl the green onions and next 4 ingredients mixing well; set aside.

Place remaining chickpeas, tahini and next 3 ingredients in FOOD PROCESSOR.

Process mixture until smooth; add to bowl with mashed chickpeas.

Blend mixture well and shape into 4 burgers; coat with flour.

Cook in oiled skillet over medium high heat until crispy and golden on each side.

Serve in warm pita pockets topped with yogurt sauce and tomato sauce.


Learn how to make veggie burgers with black beans and rice seasoned with herbs and spices.

  • 4 Slices toasted bread
  • 2 Tablespoons vegetable oil (Divided)
  • 1 ½ Cups chopped onion
  • 3 Cloves minced garlic
  • 1 Tablespoon grated fresh ginger
  • ½ Teaspoon allspice
  • ½ Teaspoon nutmeg
  • 1 Can (15 ounces) black beans (Rinse and drain)
  • 1 ½ Cups cooked white rice
  • 1 Jalapeno (Chop)
  • 1 teaspoon salt
  • ¼ Teaspoon black pepper
  • 4 Hamburger buns (Toasted)

Process bread into crumbs in food processor; transfer to bowl.

Heat 1 TABLESPOON oil in large skillet; heat over medium.

Add onions and sauté until soft about 5 minutes stirring occasionally.

Add garlic, ginger, allspice and nutmeg; sauté for 2 minutes.

Place skillet mixture in food processor; add black beans, rice and jalapeno.

Process with quick bursts until chopped (Not pureed).

Transfer the bowl with crumbs; season with salt and pepper.

Mix together well (If too wet add more crumbs); shape into 4 burgers.

Heat 1 TABLESPOON oil in large skillet; cook about 4 minutes on each side.

NOTE: Burgers should be dark brown and crusty.

Serve in toasted buns with sliced tomatoes, onion, lettuce and mayo.


Learn how to make veggie burgers with chopped almonds, peanuts and sunflower seeds.

  • ¼ Cup plain yogurt
  • ½ Cup steak sauce (Divided)
  • 2/3 Cup sliced almonds
  • 2/3 Cup salted peanuts
  • 2/3 Cup sunflower seeds
  • ½ Green bell pepper (Chopped)
  • ¼ Cup chopped onion
  • 2 Cloves minced garlic
  • 1 Tablespoon red wine vinegar
  • 4 Hamburger buns
  • Lettuce leaves and tomato slices

Combine yogurt and ¼ CUP of the steak sauce in small bowl; set aside.

Combine almonds and next 5 ingredients in processor container.

Process until coarsely chopped; slowly add ¼ CUP steak sauce and vinegar.

Shape mixture in 4 burgers; place on greased broiler pan.

Broil 1 to 2 minutes on each side turning one time.

Serve burgers on hamburger buns topped with sauce, tomato and lettuce.

Serves 4.


Learn how to make veggie burgers by using dried lentils.

  • 1 Cup dried lentils
  • 2 ½ Cups water
  • ¼ Cup ketchup
  • ½ Teaspoon garlic powder
  • 1 Small chopped onion
  • 1 Cup quick cooking oats (Uncooked)
  • 1 Large egg
  • ½ Teaspoon salt
  • 1 Tablespoon whole wheat flour
  • 2 Tablespoon vegetable oil (Divided)
  • 8 Hamburger buns
  • Lettuce leaves, sliced tomatoes, pickles

Combine lentils and water in a medium saucepan over medium heat.

Bring to a boil, cover, REDUCE HEAT and simmer 25 minutes.

Uncover and cook 10 minutes until water is absorbed and lentils are tender.

Add ketchup and next 5 ingredients; stir until blended and cool to handle.

Shape mixture into 8 burgers and dust with flour; cover and chill 1 hour.

Pour 1 TABLESPOON of oil in skillet over medium high heat.

Cook 4 patties at a time 1 to 2 minutes on each side until golden; drain.

Place burgers on buns; top with pickles, tomatoes and lettuce.


Learn how to make veggie burgers with lentils and mushrooms.

  • 2 Quarts boiling water
  • 2/3 Cup dried lentils
  • 6 Ounces Portobello mushrooms
  • 2 Tablespoons olive oil (Divided)
  • 1 Medium chopped onion 
  • 3 Cloves minced garlic
  • ½ Teaspoon cumin
  • ½ Teaspoon salt
  • ¼ Teaspoon freshly ground black pepper
  • 5 Slices toasted bread
  • ½ Cup chopped parsley

Add lentils to boiling water; simmer until tender 20 to 30 minutes.

Drain lentils disposing liquid; let lentils cool.

Clean mushrooms with dampened cloth; chop fine.

Heat 1 TABLESPOON of oil in a large skillet over medium heat.

Add onions to skillet; cook and stir until softened about 5 minutes.

Add garlic; cook and stir 2 minutes longer.

Add chopped mushrooms and cumin to the skillet; cook about 5 minutes.

Season with salt and pepper; remove pan from heat.

Break toasted bread into pieces; place in food processor.

Process bread into crumbs; transfer 2 CUPS in a large bowl.

Place lentils in the food processor; press several times until chopped.

NOTE: Lentils should be coarsely chopped and somewhat pasty.

Add parsley, mushrooms and onions to the bowl of crumbs; mix with hands.

Season mixture with salt and pepper; add more crumbs if too wet.

Chill mixture for 1 hour or longer.

Shape mixture into 4 burgers; heat over medium 1 TABLESPOON oil in a large skillet.

Fry burgers on each side until deep golden brown; serve hot.


Learn how to make veggie burgers on pita bread from the Middle East.

  • 2 Tablespoons vegetable oil (Divided) 
  • ½ Cup finely chopped celery
  • 3 Cloves minced garlic
  • 6 Green onions (Thinly sliced)
  • 1 Can (15 Ounces) garbanzo beans (Drain)
  • 1 Can (15 Ounces) pinto beans (Drain)
  • 1 Egg
  • 2 Tablespoons flour
  • 2 Teaspoons lemon juice
  • ½ Teaspoon salt
  • ½ Teaspoon cumin
  • ¼ Teaspoon pepper
  • 1 Quart canned tomatoes (Drain and chop)
  • Cooking oil spray
  • ½ Cup chopped cucumber
  • 2 Teaspoons sliced black olives
  • 1 Cup plain yogurt
  • ½ Teaspoon dried mint
  • 4 Pocket pita (Cut in half)

Heat 1 TABLESPOON oil in a small skillet over medium heat.

Add celery, garlic and onions; stir and cook until tender.

Process beans in food processor until smooth.

Combine beans with egg and next 5 ingredients in a large bowl.

Blend in the cooked vegetables; shape into 8 burgers.

Spay a large skillet with cooking oil over medium low burner.

Cook patties on medium low heat until lightly browned on both sides.

Combine the tomatoes, cucumber and olives in a small bowl; mix and set aside.

Combine yogurt and mint in another small bowl blending well.

Place a burger in a pita half; serve with the tomato and the yogurt mixtures.


Learn how to make veggie burgers with pinto beans, Parmesan and vegetables.

  • 1 Cup dried pinto beans
  • 1 Beaten egg
  • 1/2 Cup grated Parmesan cheese
  • 1/3 Cup finely chopped celery
  • ¼ Cup finely chopped parsley
  • ¼ Cup thinly sliced green onion
  • 1 Teaspoon grated lemon peel
  • 2 Tablespoons dried bread crumbs
  • 1 Tablespoon olive oil
  • 1 Teaspoon hot sauce
  • ½ Teaspoon salt
  • ¼ Teaspoon black pepper
  • 4 Tablespoons vegetable oil (Divided)
  • Flour for dredging

Clean and rinse beans; cover with fresh water and soak overnight.

Drain and rinse beans; in medium saucepan cover beans with water.

Bring to a boil; cover and simmer until tender about 1 hour; drain.

Measure out about ONE FOURTH of the cooked beans; set aside.

Combine remaining beans with egg and next 5 ingredients in food processor.

Process mixture to a rough paste; remove to a medium size bowl.

Add to the bowl the bread crumbs and next 4 ingredients.

Stir in reserved whole beans; stir just to blend ingredients.

Divide mixture evenly into 12 burgers (About 2 ½ inches round X ¾ inch thick).

Dredge burgers in flour and place on a tray; set aside.

Heat HALF vegetable oil in a large skillet over medium high heat.

Cook HALF of the burgers 3-4 minutes on each side; drain on paper towels.

Heat remaining oil in skillet; cook remaining burgers on both sides and drain.


Corn and Bean BurgersCorn and Bean Burgers

Learn how to make veggie burgers with corn and black beans.

  • ¾ Cup frozen whole kernel corn (Thawed and drained)
  • 1 Can (16 ounces) black beans (Drain and mash slightly)
  • ¼ Cup finely chopped green pepper
  • 1 Beaten egg
  • ½ Cup fine dry bread crumbs
  • 2 Cloves minced garlic
  • ¼ Cup finely chopped fresh cilantro
  • ½ Teaspoon salt
  • ¼ Teaspoon black pepper
  • Extra bread crumbs
  • Vegetable oil
  • Optional salsa for serving

In medium bowl combine corn and next 8 ingredients.

Combine mixture well; shape into burgers and dredge in extra breadcrumbs.

Heat a little oil in a large skillet; brown burger on both sides.

Serve burgers with salsa (or garnishes) on buns, pita bread or on plates.


Learn how to make veggie burgers with oats and herbs topped with vegetables and yogurt.

  • 2/3 Cup old fashioned cooked oats (Cool to warm)
  • 1 ½ Cups boiling water
  • Vegetable oil spray
  • ¼ Cup finely chopped onion
  • 1 Beaten egg
  • 1 Cup finely dry breadcrumbs
  • 1 Cup finely chopped walnuts
  • ½ Teaspoon dried thyme
  • ½ Teaspoon dried oregano
  • ½ Teaspoon dried basil
  • ½ Teaspoon cayenne pepper
  • ¼ Teaspoon dried sage
  • ¼ Teaspoon black pepper
  • 1 ½ Teaspoons soy sauce
  • 1 Tablespoon vegetable oil
  • 3 Whole pita rounds (Cut in halves)
  • 6 Thin slices sweet onion
  • 12 Slices cucumber
  • 1 ½ Cups shredded lettuce
  • 1 ½ Cups diced tomatoes
  • ¼ to ½ Cup plain yogurt

Combine oats with boiling water; cook as long as package directs and set aside.

Coat skillet with spray; sauté onion over medium high heat until tender.

Add the onion and sauté until tender; add with oats and next 10 ingredients.

Combine mixture well; shape into 6 equal burgers.

Heat oil in a large skillet over medium heat; cook burgers about 5 minutes on each side.

Place burgers in pitas halves; top with onion, cucumber, lettuce, tomato and yogurt.

Serves 6.


Learn how to make veggie burgers with lentils, watercress and almonds.

  • 3 Tablespoons vegetable oil
  • 1 Large onion (Finely chopped)
  • 2 Cloves minced garlic
  • 8 Ounces dried lentils (Wash and drain)
  • 2 Cups chicken broth
  • Few parsley sprigs
  • 2 Tablespoons tomato paste
  • 1 Cup chopped blanched almonds
  • 1 Bunch watercress (Chopped fine)
  • 1 Tablespoon chopped fresh mint
  • Salt/ pepper
  • 2 Tablespoons flour
  • Vegetable oil for frying

Heat the 3 tablespoons oil in saucepan over medium heat.

Add onion and garlic; sauté 2 minutes stirring once or twice.

Add lentils stirring to coat with the oil; stir in broth and parsley.

Bring to a boil; REDUCE heat, cover and simmer until lentils are tender.

NOTE: Should take about 40 minutes and liquid is absorbed.

Remove from heat and discard parsley.

Beat the lentils with wooden spoon until well blended.

Add and beat in the tomato paste, almonds, watercress and mint.

Season mixture with salt and pepper; shape into 6 burgers and coat with flour.

Heat vegetable oil in a large skillet; fry burgers until browned on both sides.

Serves 4 to 6.